Dry aging is a process that tenderizes and intensifies the flavors of our beef. During dry aging, beef is hung in a refrigerated environment with controlled humidity and adequate airflow. Low temperatures allow the meat to gently age without spoiling, and carefully monitored humidity allows the moisture to evaporate evenly for a tender steak. Natural enzymes help break down tough muscle fibers during our 28-day aging process, resulting in a melt-in-the-mouth and deeply flavored beef.

As part of any USDA-regulated meat processing, beef must be washed with a disinfectant to prevent the spread of bacteria. Most facilities use harsh chemicals like synthetic citric acid or chlorine. 

However, the USDA does allow apple cider vinegar as a natural substitute to clean the meat—so that’s a no brainer. We use apple cider vinegar to process and wash all of our beef instead of harsh chemicals. Safe, simple, and natural! 

Fullblood Wagyu means the cattle have traceable and verified Japanese Wagyu lineage all the way down to their toes—that’s 100% delicious Japanese marbling. American Wagyu is a crossbreed of Japanese Wagyu and other types of cattle.  

But really, it’s all about your preference! Some folks prefer eating small portions of rich, buttery fullblood Wagyu while some prefer the meatier American Wagyu. If you’re not sure what to pick, use our Diamond system as a guide. Diamond 1 has a lower marbling-to-meat ratio, and Diamond 3 has the highest fat content.  

Here are the basics: 

• Rare: Internal Temperature: 120-125°F (49-52°C)
• Medium Rare: Internal Temperature: 130-135°F (54-57°C)
• Medium: Internal Temperature: 140-145°F (60-63°C)
• Medium Well: Internal Temperature: 150-155°F (66-68°C)
• Well Done: Internal Temperature: 160°F (71°C) and above

For more in-depth information, check out our Guide to Beef Cooking Temperatures and More.

Each product has suggestions for a way to prepare the individual products, and our Recipes sections is full to busting with great menu ideas.

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

• Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
• Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
• Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

• USDA Select is less than 3 percent intramuscular fat—aka, it doesn’t make the cut for Slickhorn. All beef we sell is Choice or better.   
• USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
• USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.

To meet our high safety standards, we only ship to all 48 contiguous states. Sorry Alaska and Hawaii!

Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives frozen. 

*If your order arrives fully thawed, please let us know. You can keep it in the fridge and eat it within 3-5 days of its arrival if it is at 40 degrees or below, but we don’t recommend refreezing items that have completely thawed.* 

We do our best to be flexible, but we can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on it’s way to you!

It’s simple stuff. The bigger the item, the longer it takes to thaw. Most items thaw within 24 hours, but big ol’ roasts and briskets can take longer. The USDA recommends that you keep thawed beef in the fridge between 3 to 5 days. 

Give yourself enough time to fully that your meat in the fridge AND enough time to let it come to room temperature before cooking. This allows it to cook more evenly and generally improves results.   

A little discoloration is normal, with parts of the meat that are slightly darker. However, if your beef seems “off” – aka slimy, sticky, stinky (think ammonia or sulfur), or a strange color – that’s a bad sign. Contact us so we can make it right! 

Tell us about it! If you didn’t love your order, we want to know why so we can make it right. Contact us so we can get started.

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions. 

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Contact us so we can make it right!